Finnish Butter Cookies
Ingredients & Directions 3/4 c Butter; (no substitutes), ; softened 1/4 c Sugar 1 ts Almond extract 2 c All-purpose flour 1 Egg white 2 tb Sugar 1/3 c Ground almonds In a mixing bowl, cream butter and sugar. Stir in extract. Add 1-1/4 cups flour; mix well. Knead in remaining flour. Cover and chill at least 2 hours. Roll out on a lightly floured surface to 1/4″ thickness. Cut with a small cookie cutter (1-1/2 to 2″); place on ungreased baking sheets. Beat egg white until foamy; brush over cookies. Sprinkle with sugar and almonds. Bake at 350 degrees for 7-8 minutes or until lightly browned. Cool on wire racks. Yield: 4 dozen Yields 1 servings
Halfway Cookies
Ingredients & Directions 1 c Butter; softened 1/2 c Granulated Sugar 1 c Light Brown Sugar; divided 2 Eggs; separated 1 tb Water 2 c Sifted Flour 1 ts Vanilla 1/4 ts Salt 1/4 ts Soda 1 ts Baking Powder 1 pk Chocolate Chips; (12 Oz.) Mix butter, granulated sugar, 1/2 cup brown sugar, beaten egg yolks, water, flour, vanilla, salt, soda and baking powder. Spread in greased oblong pan and sprinkle chocolate bit on top of this mixture. Beat egg whies and mix with 1 cup brown sugar. Spread thinly on top of chocolate bits and cover completely with waxed paper, having it touch the egg-white mixture. Bake at 350? for 20 to 25 minutes. Cut into squares when cool. Yields 1 servings
Pumpkin-hazelnut Torte
Ingredients & Directions 1 cn (16-oz) pumpkin 2 1/2 c Bisquick original baking mix 1 c Sugar 3/4 c Ground hazelnuts or walnuts 1/4 c Shortening 1 c Milk 1 ts Pumpkin pie spice 1 ts Vanilla 2 Eggs 1/2 c Chopped hazelnuts or pecans Dried apricots PUMPKIN CREAM 3/4 c Powdered sugar 1 1/2 c Whipping (heavy) cream 1/2 ts Vanilla 1/4 ts Pumpkin pie spice 1 c Reserved canned pumpkin HEAT oven to 350 degrees. Grease and flour two round pans, 9×1-1/2 inches. Reserve 1 cup pumpkin for Pumpkin Cream. Beat remaining pumpkin, the baking mix, sugar, 3/4 cup ground hazelnuts, the shortening, milk, pumpkin pie spice, vanilla and eggs in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans. BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. PREPARE Pumpkin Cream. Place one cake layer, rounded side down, on serving plate; spread with 1/2 of Pumpkin Cream. Top with second cake layer, rounded side up. Spread remaining Pumpkin Cream on top of cake. Garnish with 1/2 cup chopped hazelnuts and apricots. Refrigerate 1 hour before serving. Refrigerate any remaining cake. 12 servings. Pumpkin Cream: Beat all ingredients except pumpkin in chilled large bowl until stiff. Gently fold in pumpkin. From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Low Guilt Carrot Cake
Ingredients & Directions 2 c Regular; natural apple sauce 2 c Sugar 1/2 c Vegetable oil 3 Egg whites; slightly beaten 2 ts Vanilla extract 2 c Unsifted all-purpose flour 2 ts Baking soda 2 ts Cinnamon 1/2 ts Salt 2 c Shredded carrots 1 1/2 c Raisins Vegetable cooking spray Lite Apple-Cream Cheese -Frosting; (recipe follows) In large bowl, combine apple sauce, sugar, oil, egg whites, blending with spoon. In separate bowl combine flour, baking soda, cinnamon and salt. Stir into apple sauce mixture. Add carrots and raisins. Spread in 13×9-inch pan lightly sprayed with vegetable cooking spray and floured. Bake at 350 degrees for 50 to 55 minutes or until cake is firm when touched lightly in center. Cool completely. Frost with Lite Apple-Cream Cheese Frosting. For frosting, beat 1 pkg (8 oz) light cream cheese in a large mixer bowl until soft and fluffy. Add 1 box (1 pound) unsifted confectioner’s sugar, 2 Tbls apple juice and 1 tsp vanilla extract. Beat until smooth and spreading consistency. Yield: 12 to 16 servings. Yields 1 servings
Honey Cake
Ingredients & Directions 3/4 c Honey 1/2 c Sugar 2/3 c Fresh-brewed strong coffee 3 Eggs, separated 1/2 c Cake meal 1/2 c Potato starch 1/2 ts Cinnamon 1/4 ts Ground ginger (optional) 1/2 c Chopped walnuts In large mixing bowl combine the honey, sugar, coffee and egg yolks until well blended. In a small bowl sift together the cake meal, potato starch, cinnamon and ginger. Combine the sifted dry ingredients and the nuts with the egg yolk mixture. In a clean bowl, beat the egg whites until stiff but not dry. Gently fold them into the batter. Pour the batter into a well greased 5 x 9 inch loaf pan. Bake in a 350 degree F oven for about 45 minutes or until the cake tests done. Yields 1 Servings
Biscuit Tortoni
Ingredients & Directions 3 lg Egg whites 3/4 c Sugar 1 ds Salt 1/4 c Almonds; blanched 1 3/4 ts Almond extract 1 1/2 c Heavy cream 3/4 ts Vanilla 12 Maraschino cherries BAKE 350 (almonds) Let whites warm to room temperature. Mix 1/4 cup water with sugar in 1 qt. pan; stir over low heat to dissolve. Boil, uncovered, without stirring to 236. Meanwhile, at high speed, beat whites with salt just until stiff peaks form. Pour hot syrup in thin stream over whites beating constantly till very stiff. Refrigerate, covered, 30 mins. Place almonds in shallow pan; toast till lightly brown (8 – 10 mins). Grind finely. Put into small bowl and stir in 1-1/2 t. almond extract. Beat cream with 1/4 t. almond extract and vanilla till stiff. Gently fold into egg white mixture. Spoon into 12 paper-lined muffin pans. Sprinkle with almond mixture; top with a cherry. Cover and freeze overnight. For longer storage (1 month) remove from pan and wrap individually. Yields 6 Servings
Polenta Bread With Rosemary And Garlic
Ingredients & Directions -1 LB LOAF:; (1 1/2 LB LOAF- 1 ts Active Dry Yeast; (1 1/2 T) 2 c Bread Flour; (3 C) 1/4 c Yellow Cornmeal; (1/3 C) 1 ts Dried Rosemary; (1 1/2 T) 1 Garlic Clove; Chopped, (1 -1/2) 1/2 ts Salt; (3/4 T) 3/4 c Water; Plus 2 tb Water; (1 1/4 C) Slice thin and cut into triangles. Toast lightly and serve alone or with Italian-style salsa made with tomato, hot pepper and olives. Or top with grilled chicken or grilled vegetables for an open-faced sandwich. Add all ingredients in order suggested by your bread machine manual, follow the manufacturer’s directions and bake on basic bread setting. This is very good. Entered into Yields 8 Servings
